Start by selecting fresh fish. Look for a fillet that has a clean smell and firm texture. Hake is a great choice, but you could also opt for other white fish such as tilapia or snapper. Whatever you choose, freshness is key.

In a mixing bowl, combine the freshly squeezed lemon and lime juices. Add the grated garlic, ginger, salt, and aji amarillo chili paste to the bowl. Whisk these ingredients together until well blended. The goal is to create a zesty, flavorful marinade that will brighten the fish.

Using a sharp knife, slice the fish fillet into even chunks. Ensure your slices are thin enough to allow the marinade to penetrate but thick enough to hold their shape during marination. Think about two to three millimeters thick; this allows for a perfect balance.

Gently place the sliced fish into the marinade. Stir lightly to ensure every piece is coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 20 minutes. This time allows the fish to absorb the delightful flavors.

After the fish has marinated, remove it from the refrigerator. Discard the marinade or use it as dressing for your side salad. Arrange the marinated fish on a plate artfully, perhaps with a sprinkle of finely diced red onion for crunch. Drizzle with extra virgin olive oil, and don’t forget the cilantro for garnish. Your dish is now visually stunning and ready to impress.